Bring all ingredients to boil in stock pot over high heat. Reduce heat and simmer 1 hour. Remove artichokes with slotted spoon. Discard tough leaves and chokes. Return soft leaves and hearts to stock. Puree in batches in blender or processor. Cool to room temperature. Strain through fine sieve.

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Preparation

Bring half and half to boil in small saucepan. Melt butter in heavy large saucepan over low heat.
Whisk in flour and cook 3 minutes. Whisk in boiling half and half, then Artichoke Stock. Blend in Madeira and nutmeg. Add hot pepper sauce and salt to taste.
Stir until warmed through. Ladle into bowls and serve immediately.